5-a-day tagine

5-a-day tagine

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(197 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4

Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Vegetarian

Nutrition: per serving

  • kcal272
  • fat8g
  • saturates1g
  • carbs45g
  • sugars32g
  • fibre0g
  • protein7g
  • salt0.35g


  • 4 carrots, cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 small parsnips, or 3 large, cut into chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 3 red onions, cut into wedges
  • 2 red peppers, deseeded and cut into chunks
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
  • 400g can chopped tomato
  • 2 small handfuls soft dried apricots
  • 2 tsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.

  2. Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.

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Comments, questions and tips

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4th Nov, 2019
I swapped the curry powder for harrisa and found this much tastier.
jadedermody's picture
4th Sep, 2019
Not enough sauce for the amount of veg! Id say you need 2 can of chopped tomatoes. But most disappointing not enough flavor. Very bland. Will not make again
30th Jun, 2019
Love this recipe, easy to make and full of flavour. I reduce the apricots and honey and add a bit of lemon juice so the dish isn't too sweet for me and great served with greek yoghurt.
martin on food's picture
martin on food
29th Oct, 2018
I dont want to sound in anyway that this recipe is flawed, because it is not !. Heres what I learnt how to take it to the next level. keep the roots seperate and season all well when the cooking time has ended mix both together add the tinned tomatoes / 4 cloves of sliced fresh garlic( 1/2 can of water ) / apricots and 1 tbsp of ras el hanut also a good tablespoon of honey or two. Oven cook for another 20 min @gas 4. Add stock and season the couscous add juice of 1 lemon and the florets of 1 head of broccoli ( blanched ) and finally a handfull of roasted cashews. serve with greek yogurt with a sprinkle on sumac.
11th Mar, 2018
I certainly agree with the other comments about the amount of water. I used less than half a can! I like the spices and used hot chilli powder instead of mild. I think I will try the slow cooker method next time though.
29th Jan, 2018
Sauce - taste of cumin and chilli too strong (personal view) Roast slightly less long to keep vegetables crunchy
20th Oct, 2017
Hard to fault this recipe - make sure you have enough couscous!
8th Oct, 2017
Read through the comments and made some changes: courgette instead of parsnips, added a few small potatoes and only one red pepper. Put the root vegetables in the oven for 20 min before adding the rest, coated generously with olive oil. Left them while I made the sauce, overall the veg was in the oven for 50-60 min (lowered the temp after 40 min). Added a fresh chilli and a couple of cloves of garlic, along with a bit of muscat. Made sure to be generous with the spices. Only half a can of water and that was ample, even for the extra vegetables I was using. One teaspoon honey and switched the apricots to dates. Made this with the intention of eating for the rest of the week and am looking forward to having it with some couscous later, just ate it as is now and it was delicious! A squeeze of lemon juice at the end really makes a difference too!
22nd Sep, 2017
This dish is just too sweet! The sweetness also clashes with the root vegetables.
27th Jul, 2017
Don't forget the can of water in the slow cooker


18th Jan, 2019
Am I being daft (quite possible/likely), or is there no mention of a slow cooker in the method? Roast veg in oven, sure, but then just plonk it all in the slow cooker for what? An hour? 2? 6!? Any success others have had with this recipe and a slow cooker, if you would be kind enough to share I’d be very grateful. Thanks!
goodfoodteam's picture
21st Jan, 2019
Thanks for your question. The slow cooker information is in the tip below the recipe. In case you can't view it for any reason, here it is, 'Mix the vegetables, oil, spices, tomatoes, water, apricots and honey in your slow cooker, cover and cook on Low for 6-8 hours until the veg is tender.' Enjoy!
7th Jun, 2016
How would you suggest freezing this?
6th Jan, 2016
This sounds very interesting, but isn't there a mistake in the nutritional info regarding fibre & protein? It must have some fibre, with so many veggies, and 7g protein sounds a lot to me, for something that doesn't even contain chickpeas (recommended in a number of comments). Could you please check this? Thank you in advance.
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